Boil and mash the potato, add hot water, a pinch of salt and one of butter and mix them to obtain a creamy purée. Then, add minced fresh herbs and stir to mix them with the purée.
Sauté the Citterio simpaticotto in a pan for 5 minutes with a trickle of extra virgin olive oil.
Finally, compose the dish by drawing, with a pastry ring, one purée balloon and one simpaticotto balloon. Use two pieces of chives for the baloon cord.